Kimchi Fried Rice with Crispy Tofu

Ingredients

• 14 ounces extra-firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 4 tablespoons vegetable oil, divided
• 4 cups cooked short-grain white rice, cold and day-old
• 1 1/2 cups kimchi, chopped
• 1/4 cup kimchi juice
• 1/2 cup yellow onion, diced
• 3 scallions, sliced, plus more for garnish
• 2 cloves garlic, minced
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 teaspoons toasted sesame oil
• 4 large eggs
• 1 tablespoon toasted sesame seeds
• 1/2 teaspoon salt, to taste